Quick low-carb bread

Quick low-carb bread

Sesame and sunflower seeds make for a nutty-flavored low-carb flatbread. The perfect base for your favorite spread or an open-faced sandwich. This recipe is quick and easy and results in a crunchy yet soft gluten-free low-carb bread recipe.

Quick low-carb bread

Sesame and sunflower seeds make for a nutty-flavored low-carb flatbread. The perfect base for your favorite spread or an open-faced sandwich. This recipe is quick and easy and results in a crunchy yet soft gluten-free low-carb bread recipe.
USMetric
4 servingservings

Ingredients

  • 2 oz. 50 g cream cheese
  • 2 2 egg whiteegg whites
  • 2 tsp 2 tsp (6 g) ground psyllium husk powder
  • ½ cup 125 ml (60 g) almond flour
  • ½ cup 125 ml (75 g) sesame seeds
  • ¼ cup 60 ml (35 g) sunflower seeds
  • 1½ tsp 1½ tsp (7 g) baking powder
  • 2 pinches 2 pinches salt

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat oven to 400°F (200°C).
  2. Mix egg whites and cream cheese in a bowl.
  3. Add remaining ingredients and work in to the egg batter. Let rest for a few minutes.
  4. Shape the batter into squares, one per serving. Sprinkle some extra sesame seeds on top if you like.
  5. Bake in oven for 10–12 minutes until golden brown.
  6. Let them cool a bit before enjoying them with your favorite topping.

This a popular recipe from Fanny Lindkvist, who has the Instagram account LessCarbs.

Tips!

If you don't want to get doughy hands, spread the batter using a spatula into a greased baking dish, about 7 x 11 inch (20 × 30 cm). Cut the bread into squares after baking.

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87 comments

  1. Amanda Roberts
    That's funny, Patrick, because I was just thinking how easy these recipes are. I don't find them complicated at all - at least, not compared to other low-carb recipe sites. Maybe it's just a matter of what kind of recipes we've both looked at.
  2. Wanda
    These are just lovely. I've made 3 batches this weekend and followed the recipe just as written. I, too, was a little confused about the shaping instructions and just pressed the batter into a sheet pan because the photo looks like the bread was cut into squares. These are great with pate, avocado, smoked fish, egg salad--you name it. My friend, who can eat anything he likes and stay amazingly fit and trim, raided my stash of these and loves them (hence the 3 batches) even though he can eat carbs until the cows come home. I cut them in squares and keep them in the freezer and pop them in the toaster to thaw and toast lightly. Oh, and by the way, if you're having trouble finding psyllium, the laxative Metamucil is psyllium, just make sure you buy the plain, unflavored and unsweetened kind (don't think the orange flavor would be very good in this!) Trader Joe's also carries psyllium.
  3. Birgit
    100ml = 1dl hope this helps. x
  4. sheila
    Hi
    I just made 4 of these in a cupcake pan. And used paper cupcake liners just like I would for a cupcakes. It baked up nice for me. And it was easy to handle and freeze that way.
  5. Evelia
    Thanks for the tip!
  6. Barb
    I've made those oopsy rolls and really didn't like them as they tasted too "eggy" I've also made the bread with almond flour but had to throw it out as I didn't like the texture, very heavy and dense. What would the consistency of this quick bread compare with and taste like?
    Reply: #57
  7. Kristin Berglund Team Diet Doctor
    Hi Barb!
    I'm sorry about that. This bread will resemble the loaf of bread made with almond flour I'm afraid. But keep you're eyes open because we have a new bread recipe coming soon that tastes absolutely wonderful and has a similar texture as ordinary bread. I hope you'll like that one!
  8. phill
    It would be wonderful if the recipes had videos! I find it hard to follow everything correctly by just text. Anyone recommend a good youtube channel? Or a vídeo with this type of bread?
    Reply: #59
  9. Kristin Berglund Team Diet Doctor

    It would be wonderful if the recipes had videos! I find it hard to follow everything correctly by just text. Anyone recommend a good youtube channel? Or a vídeo with this type of bread?

    Hi phill!

    We would love to make videos of how to prepare our recipes someday! I´ve put a link to a video of how to make this bread just below the instructions.
    http://www.dietdoctor.com/recipes/the-low-carb-bread
    Good luck!

  10. Tim
    No I disagree. Vegan's do not survive well. I can't tell you how many of the people I know who are strict vegetarian, or vegan and who have early onset Alzheimer's. Not a good way to go. And as to children brought up on strict vegan diets... Recent stories out of Italy tell the story all too well. Children are stunted and often die on strict vegan diets. One couple in question lost custody of their children...
    Verdict of Child Abuse.
  11. Luna
    I just made this bread. My father is in stage 4 kidney failure and cannot have the almond flour. So, I roughly ground some macadamia nuts and used them. They are a bit oilier than almond flour, so I was not sure, making this for the first time, what the result would be. I did this flatbread style- pressing the dough out on parchment. Then I scored through the dough to divide the servings before baking. The end result: One of the best ever low-carb breads I have ever enjoyed. This is a terrific and very easy recipe.
    Thank you for your wonderful recipes, the print feature, and photo included in print recipes. Love your site. Wishing my bank did not put the kabosh on allowing us to use our visa for any foreign billed purchases, or I would definitely become a member.
  12. Luna
    It's me again. Just wanted to add that I made another batch of this bread. In an effort to cut the potassium down further for my dad, I omitted the nut flour and used ground pork rinds. I also omitted the salt, as pork rinds were already salted. The dough texture was slightly more crumbly, but it pressed together okay. I pressed it all into a rectangle and scored it into individual servings. I baked it as directed and then when I took it from the oven I broke the servings apart and cooled them on a rack. Not only does using the pork rinds cut the potassium down, but it further reduces the carbs. I wanted to share this in case anyone else was wondering about similar substitutions.
  13. April vance
    I am on this low carb diet and I want bread but don't no what one I should try can some one give me good advice on the bread
  14. Meritxell
    I've made some recipes from your website and I'm very happy with the results, you are helping me and my sister a lot in our low carb new way of live.
    Today I've tried this one and it has become a total success, easy, quick and delicious.
    I have a little complain, though, I absolutely prefer measurements in grams, for baking accourance, even for liquids.
    It is possible to get this? I hope so... you are a great Team!
  15. Fozzy
    Can you please make a loaf without awful husk it's ruined all my bread....all binned I paid a lot for it and it's purple muck.

    I'd love to mske a nice loaf

  16. Laura Davis
    This is a really nice alternative to bread. I need to make it into a loaf shape next time so it's easier to slice/ toast. Not much taste, mainly seeds but texture is really good.
  17. Anneleen
    I'm confused... The recipe ingredients use "crème fraiche" and beneath it says "sour creme", which one should I use? Also, what is cider vinegar? Is that apple cider vinegar? Thank you for helping me out.
  18. Heather
    here is Fanny's original recipe with better instructions: http://lesscarbs.se/lchf-frukost/lesscarbs-snabba-brod/
  19. anni
    Dairy intolerance makes most low carb breads difficult - could you use coconut cream rather than creme fraiche ( or cocnut/ soy yogurt)?
    Reply: #70
  20. Kristin Parker Team Diet Doctor

    Dairy intolerance makes most low carb breads difficult - could you use coconut cream rather than creme fraiche ( or cocnut/ soy yogurt)?

    Those are all going to bring different properties to the baked goods. You would have to experiment to see if they were acceptable to you.

    Reply: #72
  21. Josée
    Just made that recipe on a baking sheet with parchemin paper. Made it flat with my wet fingers, and it turned out great! Fast.
  22. Josée
    I used coconut cream and it taste great!
  23. Nancy
    Like josee, I used a baking sheet, but with a silcone baking mat. I like the reusablity of the mat. Delicious. Planning to try it with small chopped pecans. This recipe is a new staple in my kitchen.
  24. Verena
    This satisfies my need for something crunchy! Will definitely make these again
  25. Amale
    I just loved it. For my breakfast with a lot of butter and italian ham. Thank you so very much for this receipe!
  26. Jill
    This recipe was a success! I made it on a baking sheet with parchment and oiled the parchment with olive oil first before placing the dough, I figured the evoo would make a nice crust and it did. I took one quarter cup of sunflower seeds and ground them into a powder with a coffee grinder, I didn't want whole ones. Omitted the sesame seeds. Needs salt. Maybe an eighth teaspoon? I also mixed the dry ingredients together first. Psyllium powder can clump so mixing it with the other dry ingredients first would help with this. This would be good with some garlic[fresh or powdered], shredded cheddar cheese, herbs, dried onion flakes or Everything Bagel Seasoning. It was pretty bland. I also added 1/32 tsp of stevia because most bread sold today is sweetened slightly. I've been keto for a few years now and never made bread, just bagels. Really happy with this basic recipe. I used a dinner knife to make the edges straighter. And scored it into 4 squares slightly before baking and finished the cut after. My dough in the pan measured 7x7.5 inches after baking in case someone wants to know. Thank you, Fanny. ☺🌺
  27. A
    I have an older English version of the "Quick low-carb bread" recipe which listed creme fraiche in the ingredients and sour cream in the instructions. I used crème fraiche once and sour cream every other time. (Crème fraiche is much more expensive than sour cream.) Everyone loves this bread made with the original recipe. Why was it changed? Why not do two different breads? Please post the original recipe again. I keep photocopying my old version to give it to friends rather than just sending them a link. A link would be more likely to gain subscribers to DietDoctor.
  28. Dayn
    I loved this recipe. The texture is absolutely amazing!
    Reply: #79
  29. Crystal Pullen Team Diet Doctor

    I loved this recipe. The texture is absolutely amazing!

    Thanks for your feedback!

  30. Claire H
    Can anyone confirm the Carb value for these? Says in the description 2g per serving but in the nutritional value it says 5g net carbs?
    Reply: #81
  31. Kristin Parker Team Diet Doctor

    Can anyone confirm the Carb value for these? Says in the description 2g per serving but in the nutritional value it says 5g net carbs?

    Thank you! Our recipe team will review this recipe and correct whichever number is an error!

  32. haweskbl
    This is the best Keto bread. I will definitely make more.
    Reply: #83
  33. Crystal Pullen Team Diet Doctor

    This is the best Keto bread. I will definitely make more.

    Yay!! I am so glad you enjoyed it enough to make it again!

  34. Scarlett
    I just made this bread exactly as as posted and just sprinkled a few poppyseeds on top along with a little garlic powder before popping it in the oven. I spread it thin & evenly on a cookie sheet lined w/ an EVOO greased silicon baking mat. The bread was nice and crispy on the bottom and perfectly baked in 12 minutes. I plan on using this as a base for my tuna melts tonight. I tested a piece and it is ABSOLUTELY DIVINE ~~ saving recipe and will definitely make again!!
    Reply: #85
  35. Kerry Merritt Team Diet Doctor

    I just made this bread exactly as as posted and just sprinkled a few poppyseeds on top along with a little garlic powder before popping it in the oven. I spread it thin & evenly on a cookie sheet lined w/ an EVOO greased silicon baking mat. The bread was nice and crispy on the bottom and perfectly baked in 12 minutes. I plan on using this as a base for my tuna melts tonight. I tested a piece and it is ABSOLUTELY DIVINE ~~ saving recipe and will definitely make again!!

    Awesome! So glad you love it!

  36. Cheryl
    What do you do with the surplus egg yolks? Scramble etc or make fudge? I never know what to do with surplus egg yolks as I try to avoid dessert as it sets me up for disaster in terms of eating too much!!
    Reply: #87
  37. Kerry Merritt Team Diet Doctor

    What do you do with the surplus egg yolks? Scramble etc or make fudge? I never know what to do with surplus egg yolks as I try to avoid dessert as it sets me up for disaster in terms of eating too much!!

    If you want to avoid desserts, you could always add the yolks to your breakfast. Scrambled would be a good choice!

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